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Black Bean and Corn Guacamole
Appetizer

Black Bean and Corn Guacamole

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Stir Seasoning Mix and mashed avocados in medium bowl until well blended. Stir in corn, beans and tomato. Cover surface with plastic wrap.
  2. 2 Refrigerate 30 minutes to allow flavors to blend. Stir before serving. Serve as a dip with tortilla chips.

By McCormick Spice

Quick Corn and Bean Salsa
Appetizer

Quick Corn and Bean Salsa

4.7

Prep
15 min
Cook
Total
35 min

Instructions

  1. 1 Mix yellow corn, white corn, black beans, black-eyed peas, tomatoes, avocados, cilantro, and green onion together in a large mixing bowl. Pour salad dressing over the corn mixture and stir to coat.
  2. 2 Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

By Becky Harris

Spicy Mexican Cream Cheese Dip
Appetizer Mexican

Spicy Mexican Cream Cheese Dip

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. 2 Combine corn, cream cheese, Mexican-blend cheese, and jalapeno peppers in a bowl; mix until thoroughly combined. Transfer to the prepared baking dish.
  3. 3 Bake in the preheated oven for 20 minutes.
  4. 4 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
  5. 5 Remove dip from the oven. Top with chopped bacon and shredded Parmesan cheese. Return to the oven and bake until cheese has melted, about 10 more minutes.

By Jen Ciemiewicz

Jen's Nachos
Appetizer Mexican

Jen's Nachos

4.3

Prep
5 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Brown beef in a large skillet over a medium-high heat. Drain the fat from the pan once the meat is browned.
  2. 2 Mix Cheddar cheese, tomatoes, corn and barbecue sauce into the meat. Heat this mixture, stirring occasionally.
  3. 3 While the mixture is heating, make beds of chips onto 4 plates. Pour the hot mixture over the chips. Enjoy!

By Jenzy Nester

Hoosier Corn Queso Dip
Appetizer American

Hoosier Corn Queso Dip

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F.
  2. 2 Mix all ingredients, except cilantro, in a large bowl until well blended. Spoon into a lightly greased 1 1/2- to 2-quart baking dish.
  3. 3 Bake 20 minutes or until heated through. Sprinkle with cilantro. Serve with corn chips or tortilla chips.

By McCormick Spice

Shrimp Stuffed Delicata Squash
Appetizer

Shrimp Stuffed Delicata Squash

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Place squash halves, hollow-side down, into a microwave-safe dish; pour in water. Cover with a paper towel or microwave-safe lid.
  2. 2 Microwave squash until tender, about 15 minutes.
  3. 3 Heat olive oil in a skillet over medium heat; cook and stir onion and bell pepper in the hot oil until tender, 5 to 10 minutes. Add shrimp, corn, and peas; cook until shrimp is is no longer transparent in the center and water has evaporated from frozen vegetables, about 5 minutes. Season with curry powder, salt, and pepper.
  4. 4 Scoop shrimp mixture into squash halves.

By emily

Curried Corn Fritters
Appetizer American

Curried Corn Fritters

2.7

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Sift flour and curry powder into medium mixing bowl. Form a well in the flour, and carefully mix in egg, milk, and salt. Mixture should be fairly thin, and may require more milk. Whisk until smooth if any lumps exist. Set aside, and let rest for 10 minutes.
  2. 2 Coat the bottom of a heavy frying pan with oil, and heat to medium-high. Stir corn into mixture, and drop batter by the spoonful into pan. Fry fritters until golden brown, about 2 minutes per side. Serve hot or cold.

By TEGAPIE

Corn in a Cup (Elote en Vaso)
Appetizer Mexican

Corn in a Cup (Elote en Vaso)

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place corn kernels in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to the saucepan to dry.
  2. 2 Spoon 3/4 cup corn into each of 10 serving bowls. Stir 2 tablespoons butter into each bowl until melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl. Sprinkle 1/8 teaspoon chili powder on top and season with salt.
  3. 3 Top each serving with 2 tablespoons cotija cheese, a dash of hot sauce, and a lime wedge.

By Muy Bueno

Hot Corn Dip
Appetizer Mexican

Hot Corn Dip

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro.
  3. 3 Bake in the preheated oven 30 minutes, or until hot bubbly

By Corinne Doubiago

Black Bean and Corn Salsa
Appetizer

Black Bean and Corn Salsa

4.8

Prep
25 min
Cook
Total
505 min

Instructions

  1. 1 Stir black beans, corn, yellow, orange, and green bell pepper, olive oil, red onion, red wine vinegar, balsamic vinegar, apple cider vinegar, garlic, cilantro, salt, cumin, and hot sauce together in a non-reactive container. Chill in the refrigerator overnight.

By Erinn Danna

Corn Nuggets
Appetizer American

Corn Nuggets

2.4

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours.
  2. 2 Heat one inch of oil to 350 degrees F (175 degrees C) in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer.
  3. 3 Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.

By JERS

Cowgirl Salsa
Appetizer

Cowgirl Salsa

Prep
30 min
Cook
Total
150 min

Instructions

  1. 1 Combine cucumbers, black beans, black-eyed peas, corn, diced tomatoes, dressing, tomato, red onion, sweet peppers, green onions, cilantro, and garlic powder in a large bowl; mix well.
  2. 2 Refrigerate for flavors to mix, 2 to 8 hours. Mix well before serving.

By MommaBean3

Fresh Sweet Corn Fritters
Appetizer American

Fresh Sweet Corn Fritters

4.4

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Whisk flour and baking powder into a bowl and mix in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. Beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. Gently fold egg whites into the batter, retaining as much volume as possible.
  2. 2 Pour vegetable oil into a deep heavy skillet to a depth of 3 inches. Heat to 375 degrees F (190 degrees C).
  3. 3 Drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. Drain fritters on paper towels and serve drizzled with cane syrup.

By Lee A Vazquez-fitzmaurice

Mexican Street Corn Dip
Appetizer Mexican

Mexican Street Corn Dip

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a skillet over medium-high heat. Add corn, jalapeño, and garlic; sauté until charred, 8 to 10 minutes.
  3. 3 Remove from the heat and stir in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder.
  4. 4 Serve warm.

By Ashley Wellner's Kitchen

Corn Fritters
Appetizer American

Corn Fritters

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients and heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
  2. 2 Combine flour, baking powder, salt, and sugar in a medium bowl. Beat egg, milk, and melted shortening together in a small bowl. Stir egg mixture into flour mixture. Stir in corn.
  3. 3 Working in batches, drop fritter batter by spoonfuls into the hot oil. Fry until golden.
  4. 4 Remove fritters with a slotted spoon and drain on paper towels.
  5. 5 Serve and enjoy!

By Joan Zaffary

Corn Dip II
Appetizer Mexican

Corn Dip II

4.6

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 In a large serving bowl, stir together the corn, mayonnaise, sour cream, green onions, cilantro, Cheddar cheese and lime juice. Season with cumin, cayenne pepper, and salt. Stir to blend in seasonings, then refrigerate until chilled before serving.

By CALVINANDHENRY

Easy 5-Can Creamy Corn Salsa
Appetizer American

Easy 5-Can Creamy Corn Salsa

4.0

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Combine Cheddar cheese, Mexican-style corn, shoepeg corn, corn niblets, green onions, mayonnaise, sour cream, green chiles, jalapeños, and garlic powder in a large bowl.
  2. 2 Cover the bowl; refrigerate before serving, 2 hours.

By Bhuman